- Save 10% on selected children’s books, compliments of Amazon Family Promotion exclusive for Prime members .
Good Granny Cookbook: Traditional Favourites for Modern Families Hardcover – 1 Sep 2007
Special offers and product promotions
Customers who bought this item also bought
What other items do customers buy after viewing this item?
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
If you are a seller for this product, would you like to suggest updates through seller support?
About the Author
Jane Fearnley-Whittingstall, bestselling author of The Good Granny Guide, has written many other books on plants and gardening, including Gardening Made Easy and Peonies - The Imperial Flower. A grandmother of five, and the mother of TV chef Hugh, she lives with her husband in Gloucestershire.
Top customer reviews
As well as the recipes there is much text. This includes apposite quotations at the head of each chapter (usually from cooks of bygone days or from her friends remembering such days), and chapter and recipe introductions. There are no photographs of the finished dishes and that, together with the retro typefaces and the rough paper used, further lends a distinctly old-fashioned air to the whole book. And I mean that most positively.
The quality of the writing is very evocative of the past - at least of a reasonably well-to-do, mainly rural past. Mrs F-W's family had a big house in the country and a place in London. There were servants, maids and a butler, at least in her own grandparents' houses. No rickets and Hitler here. Or scurvy and the Kaiser.
Narrative introduces the chapters and precedes the recipes - often from her friends, co-respondents or adapted from other cookbooks. This book is a joy to read even if you skip over the recipes themselves. It takes you to a world that many of our families never knew but at its core presents a world that many of us have had glimpses of. I can remember writing my name on porridge using golden syrup, of making drop scones on the Rayburn, and of "helping" make cakes just so that I could lick the bowl. Everyone should find something in this book - either a door to real cooking memories from their childhood or an opening to a beautiful narrative describing such a world in a patchwork of recipes, memories, anecdotes and stories.
But what about the recipes? There are eleven chapters each 10 to 20 pages long. "Breakfast", "Sunday lunch", "Monday left-overs", "Mid-week meals", "Fish on Friday", "Saturday stews", "Vegetable dishes and salads", "Teatime", "Soups, starters and savouries", "Puddings" and "Treats and sweets".
Recipes ranges from the reasonably fancy to the simple. But all are evocative - cheese straws, ginger beer, chicken and ham pie, slow cooked shoulder of lamb, leek and bacon tart, Boeuf a la mode, and even scrambled eggs.
Now not all these recipes are intended to teach you something - we all (I presume?) have our own way of cooking scrambled eggs, for example, but it's good to read Mrs F-W's take on it, and - especially - simply to read her prose.
Another reviewer complained that there's not much to be said for a recipe for a chocolate sandwich partially melted in the Aga. Very true. But if you judge a recipe on how much you want to cook it, then a warm runny chocolate sarnie (dreaming of it being eaten in a warm farmhouse kitchen with cats and children in front of the same Aga) scores much more highly than some "celebrity chef" recipes. Warm chocolate sandwich versus Gordon Ramsay's seared scallops on a cauliflower purée with caper and raisin vinaigrette. No contest - where's that white loaf and bar of Bournville?
The writing is well up to the standards of Nigel Slater and Nigella Lawson and so overall a joy to read. Rich and evocative with a great selection of recipes. There are many in here that I'll try for the first time or due to their inclusion in the book have kindled a long-buried memory. If I had a Rayburn I'd go and make drop scones. As it is I may just write my name on some porridge ... with golden syrup from a proper old-fashioned tin.
The foreword and introduction are in themselves a mine of information. This book is worth every penny for anyone who loves their food and I thoroughly recommend it.
Would you like to see more reviews about this item?
Most recent customer reviews
the friend I bought it for just accepted the...Read more